Posts Tagged With: quinoa

Quinoa Shrimp Stew

Peruvian Entree

QUINOA SHRIMP STEW
(Quinoa Atamalada con Camarones)

INGREDIENTS

2¼ cups quinoa
3 garlic cloves
1 medium onion
1 tomato
¼ cup vegetable oil
¼ teaspoon cumin
¼ teaspoon oregano
¼ teaspoon pepper
1¼ teaspoon red pepper flakes
½ teaspoon salt
⅔ cup chicken or beef broth
½ cup grated Chihuahua or mozzarella cheese
¾ pound medium-large shrimp (36-40 count) peeled, deveined
3 tablespoons fresh parsley

SPECIAL UTENSIL

fine-mesh colander

Serves 6. Takes 35 minutes.

PREPARATION

Rinse and drain quinoa in colander. Do this 2 more times or until the run-off water is clear. Add quinoa to medium pot. Add enough water to cover quinoa. Bring to boil using high heat. Stir enough to prevent burning. Cover and reduce heat to low. Simmer for 12 minutes or until quinoa absorbs all the water. Stir enough to prevent burning.

While quinoa simmers, mince garlic, onion, and tomato. Add vegetable oil, garlic, and onion to large pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Reduce heat to low-medium. Add cumin, oregano, pepper, red pepper flakes, and salt. Stir with spatula until well blended. Add broth, quinoa, tomato, and cheese. Simmer for 3 minutes. Stir occasionally. Add shrimp. Simmer stew for another 3 minutes or until shrimp turns pink or orange. Stir occasionally. While quinoa stew simmers, mince parsley. Garnish stew with parsley.

TIDBITS

1) If you’re going to propose after dinner, make a dish that’s just enough for two. Some recipes don’t say how many people they’ll serve. You have to guess. But if it the entree actually feeds 5,223, you’ll be too busy cooking to propose. And you’ll be eating leftovers for a long, long time.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook,  Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on  amazon.com.

Categories: cuisine, international, observations | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Quinoa Api

Bolivian Breakfast

QUINOA API

INGREDIENTS

1¼ cups quinoa
2¾ cups milk
2⅔ cups water
1 cinnamon stick
1 tablespoon honey
2½ tablespoons sugar
¼ teaspoon vanilla extract

SPECIAL UTENSIL

fine-mesh colander

Serves 4. Takes 45 minutes.

PREPARATION

Rinse quinoa in colander. Add quinoa and 2⅔ cups water to pot. Bring to boil using medium heat. Stir enough to keep quinoa from burning. Add milk. Bring to boil using medium heat. Stir constantly Reduce heat to low. Add cinnamon stick, honey, sugar, and vanilla extract. Simmer for 35 minutes or until mixture thickens and quinoa cracks open. Stir enough to keep milk and quinoa from burning. Remove cinnamon stick. Serves in bowls.

TIDBITS

1) According to Colombian culinary mythology, quinoa was given us 7,123.26 years ago by the condor god, Yclept.. Yclept also gave them the secret of planting and harvesting, thus freeing the Andean people from hunter gathering. Hunter gathering is much the same thing as driving around from one supermarket to another looking for mocha creamer for your coffee.

2) But with Ycelpt’s help, the Andeans always had quinoa, a great source of nutrition, right at home. This is like winning a refrigerator at a raffle. But there’s more. You open the fridge to see dozens of coffee mocha creamer bottles inside. You are freed, freed I tell you, from searching dispiritedly all over town for coffee mocha creamers.

3) So in gratitude, the Andeans switched from worshiping, Qi the god of hunter gathering to Yclept. Since quinoa looks like the stars, the Andeans worshiped them. This ticked off Qi, who tried to blot out the stars with milk. “Na, na, na, poo, poo,” said Yclept. “You didn’t throw enough milk. You only tossed enough to make the Milky Way.”

4) Yclept was right. We can still see the stars. Whew! We can still spot the Milky way. But we humans eventually got an immensely popular candy bar out of it. The Milky Way gave the Andeans the idea for this Quinoa Api. It just shows you how good things can come out of a god’s tantrum.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Peruvian Quinoa Salad

Peruvian Appetizer

QUINOA SALAD

INGREDIENTS

1 cup quinoa
½ cucumber
¼ cup fresh cilantro
2 Roma tomatoes
1 red bell pepper
¼ pound queso fresco or feta cheese
1¼ teaspoons aji amarillo, aji panca, or chipotle powder
1½ tablespoons lime juice
2 tablespoons olive oil
2 avocados

Serves 6. Takes 40 minutes.

PREPARATION

Cook quinoa according to instructions on package. Remove from heat and let cool. While quinoa cooks and cools, peel and dice cucumber. Dice cilantro, tomatoes, and red bell pepper. Dice queso fresco. Add quinoa, cucumber, tomato, red bell pepper, queso fresco, aji amarillo, lime juice, and olive oil to salad bowl. Toss salad with forks until well blended. Garnish with cilantro. Peel, pit, and cut each avocado into 6 slices. Garnish with avocado slices.

TIDBITS

1) Quinoa salad is an anagram for Quad Sinaloa. Sinaloa is a state in Mexico. It is all that remains of the once proud and vast Sinaloan Empire. The heyday of the Sinaloan Empire occurred over 4,000 years ago. It’s realm included North America, South America, Europe, and Southeast Asia. It’s technology while primitive by today’s standards was absolutely whizzo back then.

2) Way back then, Rubberto Sinaloa got drunk, cut open a rubber plant, and poured its sap into a boiling cauldron meant to cook fish. The heat turned the sap into rubber. He made rubber bands. Rubberto shot his rubber bands at his neighbor and took over his lands. He made the same land grab over and over again. Soon, he became emperor of Indonesia. We should all go on such drunken tears.

3) Anyway, Rubberto’s armada of rubber rafts crossed the mighty oceans. His marines and soldiers equipped with mighty rubber bands conquered pitiful natives armed only with stick and scary faces. Then Rubberto died, no doubt at the end of his life, leaving no heir. His four main generals quarreled and the Empire divided itself into the Quad Sinaloas of Viking Sinaloa, the Pharaoh’s Egypt, the Aztec Empire, and Poway, California. Sinaloa, Mexico is all that remains of the once feared empire. The prudent Mexican Federal government has banned Sinaloa’s inhabitants from possessing rubber bands, so things are kinda okay.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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